Earthy, thick, and deep red with a subtle nuttiness from the pumpkin seeds, pipian rojo is a sauce that takes time to build flavor. The seeds go in with the onion and toast in the fat before anything wet is added.
Ingredients
- 2½ tbsp canola oil
- ½ onions, roughly chopped
- 1½ garlic cloves
- 75 g (2¾ oz) pumpkin seeds
- 3 tomatoes, quartered
- 250 ml (1 cup) water
- 3 guajillo chiles
- ½ chile de arbol
Instructions
- 1Heat the canola oil in a large pot over medium heat.
- 2Add the onions, garlic, and pumpkin seeds. Cook, stirring often, until everything is golden brown and the seeds are fragrant.
- 3Add the tomatoes, water, guajillo chiles, and chile de arbol.
- 4Bring to a boil, then lower to a steady simmer. Cook for 30 minutes.
- 5Working in batches, blend until completely smooth.
- 6Strain through a medium sieve if a finer texture is needed.
- 7Taste and season with salt.
Cook's Note
Toast the pumpkin seeds until they're golden and starting to pop a little, that's when the nutty flavor is fully developed. If they're pale, the sauce will taste flat. If they're too dark, it turns bitter.
Best Served With
Chicken, pork, or enchiladas. Good over rice as a vegetarian main.
Why This Recipe Works
Toasting the seeds in oil before adding liquid pulls out their natural oils and flavor. The guajillo chiles add a mild, fruity heat and deep color that blends smoothly, unlike some chiles that leave a rough texture.
Make It Yours
- Add a small piece of Mexican chocolate (about 30 g) while simmering for a mole-adjacent version.
- Use vegetable stock instead of water for more depth.
Leftover Strategy
Keeps refrigerated for 5 days or frozen for up to 3 months.
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Pairing
A medium-bodied red like Tempranillo or a dark Mexican lager.